Chive Bacon Cheese Bread(xiang cong pei gen nai lao mian bao )

Chive Bacon Cheese Bread

Introduction:

Production steps:

Step 1: all the ingredients except butter are put into the toaster;

Step 2: select the mixing procedure and knead for 15-20 minutes;

Step 3: add butter and restart the kneading process;

Step 4: put the kneaded dough into the basin, cover it with plastic film, put it into the refrigerator for fermentation, about 2.5-3 times the size;

Step 5: press the dough to exhaust, divide it into six equal parts, round it, and relax the plastic film on the back cover for 15 minutes;

Step 6: roll the loose dough into long strips and put in a piece of bacon;

Step 7: put a slice of cheese on the bacon slice;

Step 8: roll them up and cut them in half;

Step 9: place the cup with the section facing up in the paper cup;

Step 10: turn the oven knob to the fermentation position, put a bowl of boiling water on the baking net, and then put it into the baking pan for final fermentation, about 30 minutes;

Step 11: take out the fermented bread and baking water, and coat the bread with egg liquid;

Step 12: preheat the oven at 180 ℃, middle and lower layers, heat up and down, bake for 10 minutes, take it out and sprinkle some leeks on the surface;

Step 13: then put it into the oven, and find that the coloring is very fast, so put the baking tray on the top of the bread and continue to bake for 10 minutes;

Step 14: when it's out of the oven.

Materials required:

Whole wheat flour: 200g

High gluten flour: 100g

Bacon: 6 slices

Cheese slice: 6 slices

Sugar: 20g

Yeast: 4 g

Milk: 120g

Egg: 1

Chives: right amount

Whole egg liquid: right amount

Salt: 2G

Butter: 20g

Note: 1. When putting in the raw materials, note: first put water, then flour, salt on one corner of the bread maker; sugar on the other corner, do not mix; finally dig a small hole in the middle, put in the baking powder; 2. Use the post oil method, first start the dough mixing procedure, about 20 minutes; then add butter (must be cut into small pieces), the second time start the dough mixing procedure; because what I do is The whole wheat is mixed with high gluten flour, so there is no need to form the stage of pulling out the film; 3. Add the preservative film, and the first fermentation is about 2.5-3 times of the original volume; (I put it in the refrigerator for low-temperature fermentation, and used it all night) 4. The fermented dough is separated after exhausting, and then rounded, relaxed for 15 minutes; then start shaping, and roll the dough into long strips, and the surface is smooth 5. There is low temperature fermentation mode in this oven. Put a glass of water in the baking net, rotate the fermentation button, and put the bread into it for the second fermentation. The set time is about 30 minutes (this depends on the outdoor temperature); 6. After fermentation, the bread is finished When finished, take out the water and bread, spread a layer of egg liquid on the surface of the fermented bread, put it in the oven and preheat it at 180 ℃. I don't like the shallot to be burnt too much, so I take it out and put it in the middle. I find that the coloring is very fast. In order to avoid excessive color, I put the baking tray on the top of the bread and bake it for 20 minutes.

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Xiang Cong Pei Gen Nai Lao Mian Bao